Whip up this frosty whole foods treat in no time. Spiked with a bit of chocolate, creamy Strawberry Chocolate Chip Nice Cream is a delicious and easy no churn, homemade way to stay on track. vegan + gluten free
I’ve been in the throes of cleansing and… I’ve ditched gluten. For now anyway. Trying to tease out digestive issues that may or may not have something to do with my hypothyroid does not happen fast.
To be honest, the road so far hasn’t been easy. I’ve been emotional, distracted and immersed. Learning about gluten and its effects on those who are sensitive has given me a new appreciation for those affected by this intolerance/disease/allergen. I had no idea its impacts were so far-reaching.
In addition, giving up gluten and my beloved sourdough bread has been like breaking up with an old friend. Its been hard. I’ve read about studies that indicate sourdough, through the fermentation process, is okay for those sensitive to gluten. My naturopath and others I’ve read are not convinced. When I eat gluten, I have no immediate effects like stomach cramps, nausea, bloating etc. My symptoms are apparently manifesting as quiet symptoms. Long term issues such as hypothyroid, minor infections that don’t seem to go away easily, ear infections for example, and inflammation which has detrimental longterm effects if left unchecked, are symptoms of sensitivity too.
My goal is to accept this journey and to have peace about it. I feel like I’ve partially embraced it, but the baker in me is giving it the stink eye. Long term, it’s my hope that I’ll eventually get back to my glutenous ways. But I also realize that may not be possible.
In the mean time I’ve been experimenting with gluten free baking. I never imagined baking without gluten. But if I’m going gluten free, isn’t it a great time to be? There are many excellent gluten free resources from bloggers, and cookbooks in addition to the abundant array of gluten free and whole grain flours available. I can’t even imagine what it was like 10 years ago.
I have much to be grateful for.
And to have my health restored would be tremendous, even at the expense of gluten. I hope you’ll stick with me on this journey. It’s a bumpy ride!
Through this, I’ve not been a good cleanser and I cheat a little. Like I want a morning cup of coffee, but drinking it black is like drinking sludge. So, I add just a bit of maple syrup in with unsweetened homemade cashew milk and that takes the no sugar allowed edge off. It also helps my emotional wellbeing.
Same with Strawberry Chocolate Chip Nice Cream (or nicecream?). There’s no added sugar per se’. Just a little bit in the dark chocolate drizzle. This recipe came out of my craving for something sweet, while on that cleanse. (okay – I cheated on the chocolate… and maple.. and… and…!!).
A healthy treat that’s quelled my sweet tooth and my emotional freak outs, it’s simple enough to make too in the food processor or blender with only a few ingredients.
How to Make Nice Cream:
- All you need is a few bananas, fruit, a fat like coconut cream or nut butter, a bit of vanilla, a pinch of salt and a food processor! There are other delicious add ins like chocolate and spices too! It’s that simple.
- Freeze the bananas and fruit for at least an hour before processing.
- Process the ingredients in the food processor for about 3 minutes, scraping down the sides of the work bowl 2-3 times.
- Enjoy nice cream soft serve style straight from the bowl (my favorite) or give it an hour or two in the freezer so that it sets up just a bit.
A Few Recipe Notes:
- I’ve included a single and double batch for Strawberry Chocolate Chip Nice Cream in the recipe below. For a double batch, you’ll need at least a 10-12 cup food processor.
- The technical/proper word for those flecks of chocolate in this recipe is stracciatella. Chocolate chips is easier to say and spell, so I went with it.
- Plan ahead! The bananas and strawberries need to be frozen at least 1 hour in advance.
- Look for vegan and gluten free chocolate if needed.
- Nice cream tastes best when enjoyed shortly after making it. The texture is smooth and creamy and the consistency is fluffy. I find freezing it for more than a few hours changes it’s character. If you do freeze it for a longer period of time, be sure to pull it out of the freezer and rest it on the counter for 20 minutes or so just to soften it a bit.
Q. If you’re on a gluten free journey too, I’d love to hear your tips in the comments! Or, if you’ve tried nice cream, what’s your favorite flavor(s)?
Strawberry Chocolate Chip Nice Cream
Whip up this frosty whole foods treat in no time. Spiked with a bit of chocolate, creamy Strawberry Chocolate Chip Nice Cream (nicecream) is a delicious and easy way to stay on track. vegan + gluten free **Time below does not include time to freeze the fruit.
Ingredients
For Two Servings:
- 2 C (207g) Frozen Bananas chopped into small chunks, about 2 bananas
- 3/4 C (95g) Frozen Strawberries stems removed, cut in half
- 2 Tbs Full Fat Coconut Milk Cream from a can, refrigerated, cream scooped out
- 1/8 tsp Fine Sea Salt
- 1/2 tsp Vanilla Extract
- 2 Tbs (25g) Dark Chocolate chopped, then melted
For Four Servings:
- 4 C (415g) Frozen Bananas chopped into small chunks, about 4 bananas
- 1 1/2 C (190g) Frozen Strawberries stems removed, cut in half
- 4 Tbs Full Fat Coconut Milk Cream from a can, refrigerated, cream scooped out
- 1/4 tsp Fine Sea Salt
- 1 tsp Vanilla Extract
- 1/4 C (50g) Dark Chocolate chopped, then melted
Instructions
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Place a loaf pan or other small pan (at least 6 cup) in the freezer while freezing the bananas and strawberries. The nice cream will be stored in this container after processing.
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In the work bowl of a food processor fitted with the S blade, add the bananas, strawberries, coconut cream, salt, and extract. Process for about three minutes until fluffy and creamy, scraping down the bowl two to three times or as needed during processing. Once processed, slowly drizzle in the melted chocolate while pulsing the food processor. This results in the tasty and texture rich chocolate flecks in the nice cream.
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Spoon the nice cream into the chilled loaf pan and enjoy right away or freeze for a few hours to set for a firmer nice cream. For longer storage, place a piece of parchment paper directly on top of the nice cream and/or lid the container it's stored in.
*Many thanks to EdwardAndSons for sending me these fabulous gluten free sugar cones and to Theo Chocolate for their fair trade, organic and gluten free (!!) chocolate used in this recipe! I’m a big fan of both companies!
Hi Traci, I don’t have Celiac’s but I’ve been allergic to wheat since infancy so I’ve had
my own PITA journey with that. I haven’t eaten bread in a gazillion years and have found that , thinly sliced sweet potatoes along the length (instead of the diameter) and lightly dressed with olive oil then roasted in the oven make excellent sandwich “bread.” In addition, lettuce wraps work well and are now almost ubiquitously available in restaurants. I still eat cake occasionally b/c it’s worth it to me… 😜😋
Hi Tonya… thank you so much for your note and tip about the sweet potato! A very healthy sandwich at that! Cake… I’m SO with you… always worth it! I’m learning how to make gf sourdough, though and it’s really, really good! The loaf is small, so I’m pushing the limits of fermentation and how big I can get that loaf while still maintaining the structural integrity… so it doesn’t flop out of the bread pan! lol.
I’m glad you’re finding a blend that works well with your beloved sourdough!
I struggle with ice cream photos so much and so I truly admire these! Banana ice cream gets us through hot summer days- we like strawberry (and blueberry!) like you, and also peanut butter and once in a while chocolate hazelnut. I’m so sorry to hear about the health struggles. Your attitude is inspiring and it sounds and looks like you are still eating well. :) Sending love. xo
They’re hard… I agree Em. They start melting so fast and there’s no quick way to pull that melted mess back together again. :/ Thank you for your encouragement, too. I am still eating well, nevertheless. Just a bit cranky! lol
Hi Traci,
I’ve been in the same journey about 2 years now.. I don’t have Celiac disease, but I have Hashimato thyroiditis (hypothyroid ), so you know the link between autoimmune disease and gluten sensitivity.. After cutting out gluten-almost completely- from my diet, I feel the difference especially in my immune system.. Lighter, stronger and 100 times better.. I have really good cake, muffin, donut etc. recipes @ my blog http://www.doctorsliferecipe.com
Hope you’ll enjoy your journey as much as I do.. It’s a challenge, but a good one.. By the way nicecream looks amazing, and is going to be my to do list now !
Hi Nikki.. thank you for sharing a bit about yourself and your story. I’ve been reading so much about that link. I don’t have Hashimatos – just hypoT but still my doc thinks there’s a possible connection. We’re working through it all. So happy to hear you’re doing well! Thank you for sharing your blog and your encouragement!
Oh my dear friend.. I know change is really hard, but it makes you stronger and a better person. At least, that is what I tell myself when I struggle with change.
The most important thing is your health and wellbeing.
And this nice cream.. I mean, for reals!!! How gorgeous does that look. Nicecream has to be the best invention of all times. And this version with all the strawberries and chocolate is to die for.
Gorgeous work as always. <3
It is hard and I’m feeling it, Ice…. Indeed health is everything. Thank you too, always, for your sweet support! xo
Aw I hope you can figure things out and start feeling better soon! I used to get eczema pretty bad on my hands and also cold sores on my lips until I stopped eating dairy. I gave it up for ethical reasons but I was pleasantly surprised to see those things go away. It can take time to ween yourself off of it but eventually it becomes the new normal. Gluten, however, I can’t seem to avoid, lol. It’s hard, especially when you eat mostly vegan!
But I can see this nice cream being the perfect treat to help you forget all about dairy. It looks like you really perfected the texture with this one!
Thank you Sarah! The ear aches are gone! Hooray! But oh my, eczema and cold sores? That’s awful! Good for you for figuring out what was causing it… Indeed, the weaning. I noticed that when I went vegetarian and now I eat less and less dairy… I’m about 90% / 10%. That friday night pizza tho :o . Didn’t miss dairy at all in this nice cream! xo
Oh hon, I completely hear you. Going fully gluten free is a challenge and I’m sure you are doing great. I truly hope your discomfort gets better. Hate the bloating, indigestion. And ear aches, are my worst enemy.
I try avoiding gluten as much as possible, it give me aches too. So, my south Indian diet helps with it.
Btw, love love nicecream and this is too pretty my friend.
xo
Thank you Ash… I’m so sorry to hear how gluten effects you. All those aches are so uncomfortable. I’ve been baking so much – many flops, but some good things too! Naan and pita are desperately on my list of things to learn… I miss naan so much! xo
A diet and lifestyle change is always hard, Traci. It’s amazing how these “quiet” symptoms are so hard to read and figure out. I’m glad you are listening to your body and on the path to a stronger well being. Hoping all these changes will have a positive effect on your health! And a little cheating is okay I say – who wants black sludge in the AM. Now for this nice cream – this is exactly what I need – it’s being boiling hot here – it was 111 on Friday! Gorgeous shots as always. Hope you have a great week, Traci!
It is hard, Geraldine! I’ve a few tests pending, so those should be telling. Haha.. sludge in the morning? No thanks. I’ve let that go. There’s just too many other things – so I have maple in the morning! OMGeeee – 111F? I’m SO sorry to hear that. I bet your tomatoes are going strong though ! Thank you always for your support G. xo
Dear Traci, I know that it can be really hard to give up gluten. I am crossing my fingers for you. As an experienced baker you will find out how to bake gf.
It can be frustrating but you will be successful after a while. Imagine having started 22 years ago… there were no gf blogs, no internet at all and one could hardly find any gf food in stores at all. Lots of love and good luck! Christine
Hi Christine… thank you so much for your kind words and support. Indeed, it’s a good time to be GF, if needed!
Beautiful !
Hi Traci, thank you for all of the delicious recipes. Good luck with your gluten cleanse!
I have had to give up all dairy and that has been diffic7lt. I love butter and baking and……!
I found a vegan butter that is very good: Miyoko’s cultured vegan butter. It works well in baking and actually tastes good on steamed vegetables. It was a happy discovery for me.
I appreciate your gluten-free ideas- we have a daughter-in-law with Celiac disease.
Also, I love the photography!!
Augh… that is a tough one, dairy. My tests are still pending for that (should find out soon). Thank you for your kind words Deborah and tips on Miyokos! I’ve seen it, finally in the store. Maybe I’ll give it a go?
Oh Traci, I feel for you! It must be so hard as someone who works with gluten and has such a long history as a baker. Finding out that I was allergic to dairy when it was identified as the source of all my health problems and giving it up was SO hard, and gluten is even more prevalent. But you’re right, there are so many resources these days. I hope you’re feeling better soon, and this nice cream is no compromise! I just made it and it’s amazing! Such a pretty colour & genius to add the dark chocolate <3
SO hard, Alexandra. Giving it up has been hard.. and I’ve been working OT to develop new baked recipes. The learning curve is huge. BUT – so happy to hear you enjoyed the nice cream! That chocolate tho… xo
My darling Traci, I hate that you’re struggling like this! I trust that you will find your way through, meantime your creative spirit is clearly undiminished. Loads of love!
Thank you Deb… and always for your sweet support. xo
Ah, Traci, so sorry that you’ve been going through health challenges. It’s got to be difficult to change your diet and your recipes. You have such creative energy that once you get beyond this initial hump you’ll continue to make food that is both delicious and beautiful but now gluten free. You are in some pretty good company these days…lots of inspiration and support out there. I wish you well and hope this leads to a healthier you.
Ah, Jean. Thank you for your sweet support. In good company indeed. Thank you :D
I’m hoping things turn out in favor of gluten for you, my friend. :) I have felt very much the same with a setback in symptoms/health/motivation this last year. But, it allowed me to reevaluate what I was eating, again, and to make some really positive changes. Such a journey! I love this pink hue of the nice cream – will be making asap!! xoxo
You and me both, Tessa! Oh my goodness. Indeed this process really makes me take a close look at everything (happy hour too ;) ) I hope you enjoy the nicecream, Tessa! xo
Gah, your giving up gluten journey sounds so hard, but I know you can do it! This ice cream looks PERFECT fir those like me who can’t really handle dairy, you are a dessert queen!
Awh… thank you for your kind words, Abby! :D
This sounds absolutely delicious! What a beautiful colour.
Thank you!
delicious ice cream
I’m keeping my fingers crossed that things will start looking up regarding your health Traci. I’m sure those ear infections have been super annoying and extremely painful, so if eliminating gluten may help, I’m thinking it would be totally worth it. Tough, no doubt though. I have yet to try nice cream, but this looks delish. Love the pretty pink color and those flecks of chocolate!
Thank you Mary Ann! Finally, the ears are feeling great again! Shew.. that was a drawn out thing… Love the color too and that chocolate is everything!